Cherry Chocolate Fudge
A rich cherry fudge finished with a semisweet chocolate topping. Yield: about 3 pounds.
Ingredients
| 1-1/2 tsp plus 3/4 cup | butter, divided | |
| 3 cups | 720 ml | sugar |
| 3/4 cup | 180 ml | heavy whipping cream |
| 1 package (10 to 12 ounces) | cherry chips | |
| 1 jar (7 ounces) | marshmallow creme | |
| 6 ounces | 170 g | semisweet chocolate, chopped (for topping) |
| 1 tablespoon (14 grams) | unsalted butter (for topping) |
Instructions
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
- Remove from the heat; stir in cherry chips and marshmallow creme. Pour into prepared pan.
- Make the Chocolate Topping using 6 ounces semisweet chocolate, chopped, and 1 tablespoon (14 grams) unsalted butter. In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the fudge and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.
- Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator.
Yield: about 3 pounds.